Salzburg vs Maca

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Salzburg (Austrian German: [ˈsaltsbʊʁk]; German: [ˈzaltsbʊʁk] (listen); literally "Salt Fortress"; Bavarian: Soizbuag) is the capital city of the State of Salzburg and fourth-largest city in Austria. In 2020, it had a population of 156,872.The town is located on the site of the former Roman settlement of Iuvavum. Salzburg was founded as an episcopal see in 696 and became a seat of the archbishop in 798. Its main sources of income were salt extraction and trade and, at times, gold mining. The fortress of Hohensalzburg, one of the largest medieval fortresses in Europe, dates from the 11th century. In the 17th century, Salzburg became a centre of the Counter-Reformation, where monasteries and numerous Baroque churches were built.

Salzburg's historic centre (German: Altstadt) is thus renowned for its Baroque architecture and is one of the best-preserved city centres north of the Alps, with 27 churches. It was listed as a UNESCO World Heritage Site in 1996. The city has three universities and a large population of students. Tourists also visit Salzburg to tour the historic centre and the scenic Alpine surroundings. Salzburg was the birthplace of the 18th-century composer Wolfgang Amadeus Mozart. Because of its history, culture, and attractions, Salzburg has been labeled Austria's "most inspiring city."

Source: Wikipedia

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Lepidium meyenii, known as maca or Peruvian ginseng, is an edible herbaceous biennial plant of the family Brassicaceae that is native to South America in the high Andes mountains of Peru. It was found exclusively at the Meseta de Bombón plateau close to Lake Junin in the late 1980s. It is grown for its fleshy hypocotyl that is fused with a taproot, which is typically dried, but may also be freshly cooked as a root vegetable.

If it is dried, it may be further processed into a flour for baking or as a dietary supplement. It also has uses in traditional medicine. As a cash crop, it is primarily exported as a powder that may be raw, or processed further by the supplement industry: gelatinized or made into an extract. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.

Source: Wikipedia